不同热处理方式对柠檬中酶钝化程度及主要品质的影响

Effects of different heat treating on enzymatic deactivation and quality of lemon fruits

研究不同热处理方式(沸水浴1、1.5、2 min,蒸汽处理1、1.5、2 min)对柠檬中酶钝化程度以及主要品质的影响。结果表明,热处理时间越长,柠檬中过氧化物酶钝化效果越好,但对柠檬品质影响越大,色泽变化随着热处理时间的增加,也越明显,蒸汽处理会使还原糖、丙二醛、抗坏血酸以及酚类物质含量略微升高,而在沸水浴环境下,因物质水溶性会使其在热处理过程中溶于水中使得含量下降;经过热处理过后,挥发性香气成分变化明显,尤其是醇醛类、烯烃类,都有显著的升高。

The effects of different heat treating（water bathing 1,1. 5,2 min,steam treating 1,1. 5,2 min）on the enzyme deactivation and main quality of lemon were studied herein. The results showed that longer heat treatment time gave better peroxidase passivation effect in lemon,but could cause greater impact on lemon quality. With the increase of blanching time,and the color change was more obvious,the steam treatment slightly increased the contents of sugar,malondialdehyde,ascorbic acid and phenolic. While in the boiling water,their contents decreased due to their water solubility. After blanching,volatile aroma compounds increased significantly,especially aldehydes and olefins.